Deconstructed Falafel Salad

• 3 Small Whole Wheat Pitas
• 2 Lemons
• 3 Tablespoons Tahini
• 1 Tablespoon Extra Virgin Olive Oil (plus More For Brushing Pitas)
• 1/2 teaspoons Ground Cumin
• 1/2 teaspoons Ground Coriander
• 1 dash Fine Sea Salt
• 1/8 teaspoons Cayenne Pepper
• Fresh Cracked Black Pepper, To Taste
• 1 can (15 Oz. Size) Chickpeas, Rinsed And Drained
• 1-1/2 cup Halved Grape Tomatoes
• 1 Large English Cucumber, Chopped
• 4 Scallions, Green Parts Only, Chopped
• 1 cup Fresh Italian Parsley Leaves, Chopped
• 1/2 cups Fresh Cilantro Leaves, Chopped
• 1/2 cups Fresh Mint Leaves, Chopped

1. Preheat the oven to 400 F.
2. Lightly brush each pita with olive oil then cut each half into 4 wedges. Arrange in a single layer on a rimmed baking sheet. Sprinkle with some sea salt and bake for about 8 minutes, or until the pitas are lightly crisped and beginning to brown. Remove from oven and set aside.
3. Meanwhile, juice the lemons into a large bowl, and add the tahini, oil, cumin, coriander, sea salt, cayenne, and a few cracks of fresh pepper. Whisk everything together to combine.
4. Into the bowl, add the chickpeas, tomatoes, cucumber, scallions, and fresh herbs and gently toss everything to combine.
5. When ready to serve, toss in the pita chips and mix everything together.
6. Notes:
7. 1. Recipe adapted from Pink Parsley who also adapted from Weeknight Wonders.
8. 2. You can prep everything in advance, and then toss it together when ready to serve to make this a very quick and easy meal.

whole wheat pitas, lemons, tahini, olive oil, ground cumin, ground coriander, salt, cayenne pepper, fresh cracked black pepper, chickpeas, tomatoes, cucumber, scallions, fresh italian parsley, fresh cilantro

Taken from tastykitchen.com/recipes/salads/deconstructed-falafel-salad/ (may not work)